1. First of all, you should carry out the cod’s desalination for 48 hours, changing the water three times; you have to take scales and bones away, and dry it with a clean cloth.

 

2. Afterwards, you must heat 100 millilitres of oil in a pan, together with two peeled garlic cloves. When garlics are heated, take them apart so you can add to the nap the peeled and cut onions, all of them but one. Once onions are fried (about 20 minutes), you can add half of the tomatoes you have, all of them chopped, peeled and seedless. Let it slow frying.

 

3. Meanwhile, you can fry the other chopped onion in another pan. Then, you add the rest of tomatoes (cut into large pieces), red and “choricero” peppers and slices of burnt toast. It is left to cook on a very low heat until it’s ready. When everything is well fried, it has to be passed through the food mill, and the resulting sauce has to be added to the tomato and onion you’ve already prepared, so you can mix it all.

 

4. You put a skillet over medium heat with oil and three garlic cloves cut in blades. When garlics are heated enough, take them apart so you can put cod loins with the skin side-up. Don’t fry them too much because they’ll get ready with the sauce.

 

5. Take an earthenware or porcelain dish, spread a layer of sauce at the bottom and place cod loins so you can top with remaining sauce. Reheat the mixture for 5 or 8 minutes. Let everything set for 10 minutes before serving.